Fontina Fonduta with White Truffle Butter | culture: the word on cheese
The technique of slowly melting a single cheese with milk, egg yolks, and butter can be applied to several different cheeses blended to your own taste.
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Ingredients
- ½ pound Fontina Val d'Aosta cheese (cut into 1-inch cubes)
- 2 cups whole milk
- Freshly cracked black pepper
- 4 egg yolks (beaten)
- 8 ounces white truffle butter (at room temperature)
- Bread (cubed for dipping)
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